Tag Archives: Recipe

Bon’s Party Mix

Some people call this snack nuts and bolts, but it’s party mix to me. I only make this party mix around the holidays or for a party because if left alone to my devices, I will eat the whole bowl and it becomes a party of one. Party mix dates back to the 1950s and I like all thing vintage–including my snacks. The bowl that nestles these tasty morsels is a vintage 1950s Medalta crockery bowl from Medicine Hat. I love the worn glaze and cracks in the bowl and it’s perfect for holding my party mix. Back to this recipe. It follows traditional party mix recipes, but has a few grown up refinements. Fresh garlic is steeped into the melted butter and Dijon mustard and fresh lemon juice compliments the tangy Worcestershire sauce. And I added just a smidge of cayenne pepper for a bit of heat. It goes down well at happy hour with a glass of chilled white wine. -bvox

Bon’s Party Mix

Inspired by Bon Appetit

  • 3 cups bugles
  • 4 cups Crispex cereal (or Chex)
  • 3 cups small twisted pretzels
  • 1 cup blanched or roasted unsalted peanuts
  • 1 cup raw almonds
  • 6 Tbsp butter (I used Earth’s Balance vegan “butter” spread)
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 tsp kosher or sea salt
  • Fresh ground pepper to taste

Directions

Preheat oven to 250°. Combine the first 5 ingredients in a large bowl. Set aside.

Melt butter in a small saucepan over low heat. Add garlic and gently cook to infuse butter, about 5 minutes. Strain into a small bowl, pressing to extract garlic juices; discrad garlic. Stir in Worchestershire, Dijon mustard, lemon juice, salt, paprika, cayenne pepper and pepper. Pour over mixture in bowl and gently toss to coat.

Divide mixture between 2 baking sheets and spread in an even layer. Bake, stirring avery 15 minutes, until dry and toasted, about 45 minutes. Let cool completely on baking sheets (party mix will become crispy as it cools).

Transfer party mix to a large bowl and devour right away!

Can be made 1 week ahead. Store airtight at room temperature.

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Cherry Crumb Cake

If life is a bowl of cherries, than what is a freshly baked cherry crumb cake? Not to wax poetic but the cherry season is so short and when the cherries come in from British Columbia, I get excited and then get busy in the kitchen. I usually make some type of preserve with cherries but decided to make this cake after browsing a past issue of Baked from Scratch magazine. Continue reading

Vegan Macaroni and ‘Cheese’ with Peas

Most people like pizza and grease when hungover; I turn to macaroni and cheese to fill my comfort food void. Mac and cheese is one dish that I’ve missed since taking dairy out of my diet.

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Chickpea of the Sea Sandwich

C38Vrw9UkAIGlG8.jpg-largeI make this mock ‘tuna’ salad the same way I used to make regular tuna salad: lots of pickles! This mixture gets a boost of briney flavour with the addition of pickle and caper juice.

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Almond Date Granola Bars

Up your granola bar game with these simple, healthy no-bake bars. Packed with good stuff, these bars a great guilt-free snack. Not only are the almond butter and dates a tasty combination, they bind these chewy bars together perfectly.

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Skillet Granola

skilletgranola

Making granola in a skillet couldn’t be any easier; this batch took me less than 10 minutes to make. I simply tossed all of the ingredients in the skillet, and voila!

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Spiced Glazed Nuts and Bugles

This sweet, salty, and spicy nut mix is crazy good and highly addictive. The original recipe by David Leibovitz calls for mini pretzels but after hunting for them at three different stores I gave up and grabbed some bugles.

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